Cream and sauces


Cream and sauces
Have you ever wondered why making beautiful tasty sauces is so easy when you use cream?
21 K 4.4/5 (20 reviews)
Grade this page:
Keywords for this post:SauceRecipeTasteCream
Last modified on: October 15th 2012
For this post: Comment Follow Ask me a question Send to a friend
Cream and sauces
First of all, we need to be aware that some flavours only dissolve in water, while others only dissolve in fats.

This phenomenon leads to this kind of accident: If you put a chocolate mousse uncovered in the fridge where you are also keeping fish, the chocolate, being mostly made up of cocoa butter (a fat), will absorb the fish smell. Imagine the taste…

So we have water on the one side and fats on the other. Cream seen under the microscope is made up of water with minute fat globules (which come from milk) suspended in it.

This gives us the explanation: the make up of cream allows it to absorb both types of flavours, so it can absorb virtually all flavours. This means that cream produces sauces which are always full of flavour drawn from everything around it (whatever is stuck on the bottom of the pan, the ingredients in the recipe, etc.).

Add to this that during cooking a proportion of the cream will evaporate, and this means that it will thicken and give a rich smooth texture in the mouth – perfect!

And then there's the question of all those calories, but that's quite another matter…



Lasts posts
The grease spray
The grease spray
As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...
August 26th 20251,3085
Cake moulds
Cake moulds
When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?
August 25th 20253,8905
Thinning out herbs
Thinning out herbs
If you need to add a long-stemmed herb (tarragon, mint, verbena, thyme, etc.) to a recipe, you'll probably only need the leaves and not the stem, so you'll need to remove the leaves. Leaf removal means keeping only the beautiful leaves, and eliminating the ugly stems and leaves, but how do you do...
August 8th 20252,1035
Add a bay leaf
Add a bay leaf
Bay leaf: small in size, but big in flavor. You'll find it in hundreds of recipes, and it's often added to cooking meat, in a sauce or broth, usually accompanied by other herbs or products. It's a staple of Provençal, Mediterranean and Oriental cuisine, but not the only one. Usually, in a...
July 31th 20252,2085
Parsley stems
Parsley stems
Parsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw and cooked. When used raw, in a salad for example, where it always provides, alone or with other herbs, a remarkable freshness, only the leaves are kept. And when used cooked?
July 28th 20252,393 13

Other pages you may also like
The grease spray
The grease spray
As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...
August 26th 20251,3085
The 3 secrets of Parisian flan
The 3 secrets of Parisian flan
A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...
July 21th 202312 K4.7
The window-pane test in bread-making
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...
June 16th 202193 K 23.9
For well opened (puffed) cakes
For well opened (puffed) cakes
It's always nice to have a well puffed up cake after baking, not only will it taste good but it looks great too. Let's see how to get this beautiful shape almost every time.
January 23th 201931 K4.2
The art of the charlotte
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...
February 27th 201343 K4.3
Post a comment or question
Posted by:
I am not a leaving thing

Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page